Southwestern Fries

Course : Grilling
Serves: 1
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1/2 cup ancho chile powder
2 tablespoons ground cumin
2 tablespoons salt
4 cups peanut oil
4 large potatoes -- sliced lengthwise into very thin shoestring strips

Preparation / Directions:

Combine the chile powder, cumin and salt and set aside. In a large saucepan over high heat, heat the peanut oil to 375F, or until a bit of potato sizzles when immersed. Fry the potatoes in batches for about 3 minutes, or until crisp and golden brown. Drain on paper towels. Immediately season with the spice mixture and serve. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3601

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